Spanish Lamb Croquetas & Roast Tomato Salsa
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Spanish Lamb Croquetas & Roast Tomato Salsa

Spanish Lamb Croquetas & Roast Tomato Salsa

Take your cooking skills to the next level!

Time to unleash your inner chef! With a crunchy, golden exterior and a savoury, meaty centre, every bite of these lamb croquetas will transport you to a bustling tapas bar right in the heart of Spain. If you need even more crunch, we've got you covered; these potatoes are boiled and then roasted to guarantee the crispiest potato experience you've ever had.

Tags:
Over 30g protein
Allergens:
Gluten
•Egg
•Gluten(Wheat)

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3

potato

2 clove

garlic

½

cucumber

1

apple

1 packet

lamb mince

1 sachet

Kiwi Spice Blend

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

Mixed Salad Leaves

1 packet

mayonnaise

(Contains Egg; )

1 packet

roasted tomato salsa

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2947 kJ
Fat24.5 g
of which saturates5.3 g
Carbohydrate81.6 g
of which sugars34.9 g
Dietary Fibre7.9 g
Protein38.3 g
Sodium852 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan
•Large Frying Pan
•Baking Paper
•Baking Tray

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Peel potato and cut into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and set aside garlic cloves.

2
2

• Meanwhile, slice cucumber into half moons. Thinly slice apple into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add kiwi spice blend and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Add some boiled potato (3/4 cup for 2 people / 1 1/2 cup for 4 people). Mash potatoes with a fork, then mix into lamb mixture until well combined. Set aside to cool slightly.

3
3

• Transfer remaining potatoes to a lined oven tray. • Drizzle with olive oil and season generously with salt and pepper, tossing to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

4
4

• Once lamb mixture has cooled enough to handle, shape mixture into 2cm-thick oval croquetas (4 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquetas into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Return pan to medium-high heat with enough olive oil to coat the base. Cook croquetas in batches, turning every 2-4 minutes until golden on all sides. Transfer to a paper towel-lined plate.

5
5

• Meanwhile, in a second medium bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, add garlic cloves and mash until smooth. Add mayonnaise and stir to combine.

6
6

• Divide twice cooked potatoes, Spanish lamb croquetas and cucumber salad between plates. • Serve with roast tomato salsa and garlic mayonnaise. Enjoy!